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    Saturday, April 07, 2012

    The Best Fresh Tomato Lasagne-How to make the most of Fresh Tomatoes

    Great fun, It's my turn to host Presto Pasta Nights this coming week.
    Check out the site.

    This blogging event was set up by Ruth from Once Upon A Feast 
    People from all over the world, share their favourite Pasta Recipes.
    She has been running this event for 5 years now.
    So now its my turn to host I can't wait to see all the tasty delicacies that will arrive on my computer
    So if you have a pasta dish you want to enter, send the link to me @ cajun(dot)moon(at)xtra(dot)co(dot)nz
    Also cc your entry to  ruth (at) 4everykitchen (dot) com
    You need to have it to me by Thursday April 12th, to be in this weeks event.

    I found this recipe on an excellent blog site, called
    The blogger is called Don Hogeland and he comes from Seattle.
    He is passionate about cooking on his wood fired outdoor oven
    and has some excellent recipes and advice
    Lots of really yummy things, to read about and try of course
    This Fresh Tomato Lasagne really inspired me.
    The Tomato season is at it’s peak here in New Zealand and what a wonderful way to use the tomatoes.
    Our friend Mary was over, to set up my Easter Display, so I invited her to join us.
    Isn't it great. The kids love it, particularly the little chocolate eggs. 
    This lasagne is so delicious, four of us wolfed it down and could have “overeaten” more.
    In fact I am going to make it again and freeze some, while the tomatoes are at their best.
    Be interesting to see how it freezes
    I will report back

    Re the Mozzarella. I used Cows milk Fresh Mozzarella. It is half the price and to be truthful, with the flavour of ripe tomatoes…you have to have a magnificent palate to pick up the difference.
    I used a Pyrex loaf tin to build this lasagne. Perfect for 4 people

    1 kilo fresh tomatoes (outdoor if you can get them)
    250 gms fresh Mozzarella
    8 Barilla No cook lasagne Noodles
    5 cups hot water 75C
    2 tablespoons good olive oil
    1 teaspoon dried oregano
    3/4 sea salt

    30 gms Parmesan Cheese finely grated

    For the Bechamel Sauce
    2 tablespoon butter
    3 tablespoon flour + 1 teaspoon
    1 cup milk
    3/4 teaspoon sea salt
    1/8 teaspoon finely ground white pepper
    1 large egg

    Melt the butter
    Add the flour and stir well
    Cook for about 5 minutes to cook out the raw taste of the flour
    Meanwhile heat the Milk
    When the roux has cooked out
    Start adding the milk in about 4 stages
    Beat well, as you add
    If you do this you shouldn’t get lumps
    If you do get lumps just whisk and all will be fine
    Season to taste
    Cover and set aside

    Just before you are about to assemble the lasagne
    Beat the egg and add a small amount of the sauce
    Add it back to the pot and beat well, till mixed

    Preheat the oven to 190C

    Make the Béchamel Sauce
    Slice the Mozzarella
    Slice the tops and bottoms off the tomatoes and discard
    (Or save to use in something else)
    Cut the tomatoes into 1/4 inch slices

    Put 5 cups of the hot water into a wide baking dish
    and slip the noodles in one at a time .
    Separate them or they will glue together,
    swish them around a bit whilst they are soaking
    Let Noodles soak for about 15 minutes

    Build your Lasagne
    First a layer of tomatoes
    Drizzle with Olive oil, sprinkle with sea salt and oregano
    Add a noodle
    1/4 of the Mozzarella 

    1/4 of the Béchamel Sauce
    Sprinkle with Parmesan

    Another noodle
    Drizzle with Olive Oil, salt and oregano
    Continue the sequence with remaining noodles and filling
    Finish with a layer of tomato drizzled with olive oil , salt and oregano ,
    Bake at 190C for 40-45 minutes until Béchamel has puffed and the edges are bubbling
    Let cool for at least 15 minutes before serving


    The Food Hunter said...

    we have so many tomatoes in our garden right now...this is going to be perfect.

    Balvinder Ubi said...

    How did you find time to keep up with so many blogs?
    I like your sunny porch picture and bubbly tomato lasagne.

    So Simple said...

    Food hunter we have about another 2 weeks of tomatoes I think. Thanks Balvinder.

    Ruth Daniels said...

    First ... Happy Easter. I love the decorations. And on to fresh tomato lasagna. We're about five months away from fresh tomatoes here in Halifax, so local hothouse will have to do. Thanks for hosting this week's Presto Pasta Night Roundup.

    So Simple said...

    Ruth happy Easter to you too. Unfortunately we are at the end of our outdoor tomatoes. Quelle Domage.

    Shelby said...

    I could totally go for the fresh tomato way - Grumpy probably wouldn't (he's like feeding the pickiest kid!) Looks delicious to me! Thanks for being our host for PPN this week!

    So Simple said...

    Shelby it is so good. Keeps that lovely fresh tomato taste